Griddled sardines with boiled potatoes
Whole fresh sardines cooked on a very hot griddle with coarse salt until the skin chars, with a garlic and parsley dressing and boiled potatoes, as in Galicia. A summer dish and a San Juan night favourite; also served with salad or roasted peppers.
- 30 minTime
- 24 minHands-on
- 4Portions
- ≈ €2.00per portion
- 480kcal per portion
Ingredients for 4 portions
- 1 kgFresh sardine, whole, scaled and gutted
- to tasteSalt
- 2 clovesGarlic, finely chopped
- 2 tbspParsley, chopped
- 3 tbspOlive oil, for the garlic oil
- 1 tbspOlive oil, for the griddle
- 1Lemon, in wedges
On the side
- 800 gPotato, in large chunks
Method
- Peel the potatoes and cut them into large chunks. Put them in a pan, cover with water, add salt and bring to the boil.
- Boil the potatoes until tender, about 20 minutes.
- Rinse the sardines, pat them dry and sprinkle with coarse salt.
- Mix the garlic, parsley and oil in a small bowl.
- Heat a griddle pan or frying pan with the oil over a high heat. Cook the sardines in batches for 2–3 minutes per side, until the skin is charred and the flesh comes away from the bone.
- Drain the potatoes. Serve the sardines with the potatoes, the garlic and parsley oil spooned over and lemon wedges.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
